Effect of moisture content and applied pressure on flow-starting temperature of starch melts

N. Igura, D. Nakashima, I. Hayakawa, Y. Fujio

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

The flow-starting temperature (Ts) of low-moisture starches (potato, sweet potato, corn and wheat starch) was measured using a capillary tube viscometer under varying moisture content and applied pressure. Ts increased with decreasing moisture content and applied pressure. There was no significant difference between starch varieties. Ts converged to a temperature Tc (270.9°C) at a pressure Pc (0.32 MPa). Because Ts was in inverse proportion to the moisture content and logarithm of the applied pressure, it was expressed as Ts = Tc - (a + bW) log(P/Pc). The lines calculated from the equation were in a good agreement with experimental data.

Original languageEnglish
Pages (from-to)271-276
Number of pages6
JournalJournal of Food Engineering
Volume31
Issue number3
DOIs
Publication statusPublished - Feb 1997

All Science Journal Classification (ASJC) codes

  • Food Science

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